White Chocolate-Raspberry Cheesecake
 

Below is an email I sent to the food page editor of the local
newspaper. It contains the recipe for what I consider the world's
finest cheesecake.

Today's Food section in the Detroit Free Press contains a
slightly modified version of one of my favorite cheesecakes, White
Chocolate-Raspberry Cheesecake. My versionhas twice the raspberries as
your version. I suspect that this is my own change and not what the
original recipe called for.

I found this recipe in the December 1992 edition of Gourmet magazine
and have made it many times since. It is always a big hit with all the
people I serve it to. BTW - It freezes well. Since I live alone, I
would not eat all of it in a short time, although I probably could. I
just cut it into wedges, wrap them in Saran Wrap and freeze.

The recipe found its way to foodnetwork.com, or foodtv.com, as a result
of it appearing on one of Sara Moulton's programs, Cooking Live as I
remember it being called. I don't have the exact date, but it was her
first live program after the 9/11 tragedy. The show involved comfort
foods, fitting for that time, and the cheesecake was the dessert on
that show. I know this as I recognized the recipe as she prepared it.

According to foodnetwork.com, Sara also used this recipe on her current
program, Sara's Secrets and several later reruns of that episode.

Imagine this: a recipe from a restaurant that appeared in a magazine 12
years ago being featured in two different TV programs nearly three
years apart. No wonder, it is so good.

Thought you might enjoy some of the history behind this recipe.

White Chocolate-Raspberry Cheesecake

Recipe By: Santacafe, Santa Fe, NM, Gourmet
Serving Size: 16 Preparation Time: 2:15
Categories: Cheesecake

For the crust:

2 cups graham cracker crumbs
1 cup slivered blanched almonds
1/4 cup melted butter

For the filling:

4 8 oz pkgs cream cheese
8 ounces white chocolate
1/2 cup sugar
4 eggs
2 egg yolks
2 tablespoons flour
1 teaspoon vanilla
2 pints raspberries (or 2 - 12 oz pkgs frozen raspberries, thawed)

For the crust: In a food processor blend together graham crackers and
almonds until almonds are finely ground. Add butter and combine well.
Press onto bottom and 2/3 up side of a 9" springform pan.
For the filling: Melt chocolate in a double boiler over simmering water,
stirring. Beat cream cheese in a food processor until light. Mix in
sugar. Add eggs and yolks, one at a time. Mix in vanilla and flour.
Add melted chocolate and combine. Thaw and drain frozen raspberries, if
using. Scatter raspberries in crust. Pour in batter. Bake at 250
until middle of cheesecake is set and the top is firm to the touch,
about 1-2 hours. Cool in pan, then refrigerate overnight.

Don Kleist

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